8: Observed hand sinks being used for sanitizing coffee urns, pouring drinks; Corrective Action: trained person in charge on proper usage of hand sinks
20: Observed squash in line cooler at 57 F — additional pans of squash bserved to be held at ambient temperatures on speed rack; Corrective Action: replaced items in functional reach-in cooler temping at 33 F, discussed difference between time and temperature policies with person in charge
20: Observed pulled pork held in 1/6th pan filled above fill line in line cooler 1 at 52 F; Corrective Action: placed excess product in interior line cooler to cool to adeqate temperatures
26: Observed 2 unlabeled chemical bottles inkitchen area; Corrective Action: person in charge labelled
31: Gravy prepped at 10 AM held in reach-in cooler in fully covered third pan
37: Observed employee drink stored on counter top besude espresso machine
43: Observed single use containers not stored inverted
53: Observed excessive dust accumulation on ceiling tiles and intake vent in kitchen prep area/clean dish area
53: Observed leak from warewashing pipes in basement prep area — person in charge states it will be permanently repaired in July
56: Inspection from 4/2023 posted
Additional Comments
Additional permit may be required for basement prep kitchen with three compartment sink.
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
6 Hands clean and properly washed
Compliant
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
OUT
8 Handwashing sinks properly supplied and adequate
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
IN
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean